6. 1. Comparison between gluten and gluten-free sourdough baking

When the flour contains gluten, the dough will be elastic and extensible. 

When there’s no gluten, you can use psyllium husks to achieve that sponge-like structure. 

Gluten-free dough also doesn’t rise as much as its gluten counterpart.

*No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.

@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2024. All rights reserved.

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